Cheese

[salan]

Mature Stilton!!!

With a good quality Claret. mmmmm

 

[Bushwhacker]

Yippee! A list of cheeses.
Here's my entry.



Asia

Middle East
•Ackawi cheese
•Naboulsi cheese
•Basket cheese
•Jibneh Arabieh cheese
•Kenafa cheese



Europe

Austria


•Smoked Austrian cheese



Belgium


•Beauvoorde cheese
•Brussels' cheese
•Herve cheese
•Limburger cheese
•Maredsous cheese
•Passendale cheese
•Plateau de Herve cheese
•Postel cheese
•Prince-Jean cheese
•Remedou cheese
•Rubens cheese



Denmark


•Danish blue cheese
•Havarti cheese or Cream Havarti
•Saga cheese



France


•Abondance cheese
•Bleu d'Auvergne cheese (AOC, Auvergne)
•Bleu de Bresse cheese
•Cantal cheese (AOC, Auvergne)
•Abbaye de Citeaux cheese
•Babybel cheese
•Belle des champs cheese
•Bleu d'Auvergne cheese (AOC, Auvergne)
•Bleu de Bresse cheese
•Boursin cheese
•Brousse cheese
•Brie cheese
•Brillat-Savarin cheese
•Camembert cheese
•Cancoillotte cheese
•Cantal cheese (AOC, Auvergne)
•Carr� de l'Est cheese
•Crotin de Chavignol cheese
•Chaource cheese
•Chabichou
•Chaumes cheese
•Ch�vre cheese
•Couloumiers cheese
•Fourme d'Ambert cheese (AOC, Auvergne)
•Fromage Blanc cheese
•Morbier cheese
•Munster cheese
•Pont-l'Ev�que cheese
•Port-Salut cheese
•Port-du-Salut cheese (or "Entrammes")
•Pouligny-Saint-Pierre cheese
•Roquefort cheese
•Saint-Agur cheese
•Saint-Nectaire cheese (AOC, Auvergne)
•Saint-Paulin cheese
•Salers cheese (AOC, Auvergne)
•Tomme de Savoie cheese
•Tomme Boudane cheese
•Tomme au Fenouil cheese
•Tomme du Revard cheese
•Tomme des Pyr�n�es cheese
•Vacherin cheese
•Vieux Lille cheese




Germany


•Allg�u Emmental cheese
•Cambozola cheese
•Hartzer cheese
•Limburger cheese
•Munster cheese
•Tilsit cheese



Greece/Mediterranean


•Feta cheese
•Halloumi cheese (Cyprus)
•Kasseri cheese
•Kefalotyri cheese
•Mizithra cheese



Ireland
•Dubliner cheese
•Gubbin cheese



Italy


•Asiago cheese
•Bel paese cheese
•Caciocavallo cheese
•Caciotta Di Urbano cheese
•Casu modde cheese
•Fiore Sardo cheese
•Fontina cheese
•Gorgonzola cheese
•Grana Padano cheese
•Joddu
•Mascarpone cheese
•Montasio cheese
•Mozzarella cheese
•Parmesan cheese or Parmigiano Reggiano
•Provolone cheese (also in smoked version)
•Quagliato
•Ricotta cheese
•Robiola cheese
•Pecorino Romano cheese
•Taleggio cheese



Netherlands


•Edam cheese
•Frisian cheese
•Gouda cheese and Smoked Gouda
•Leerdammer cheese
•Leyden cheese
•Maasdam cheese



Poland


•Oscypki cheese



Scandinavia


•Cabrales cheese
•Gjetost cheese
•Graddost cheese
•Herrgard cheese
•Jarlsberg cheese
•Lappi cheese



Spain


•Burgos cheese
•Cabrales cheese (Asturias)
•Idiazabal cheese (Basque)
•Manchego cheese (La Mancha, Castile-La Mancha)
•Ma� cheese (Minorca, Balearic Islands)
•Mat� cheese (Catalonia)
•Ronkari cheese (Basque)
•Serrat cheese (Pallars, Catalonia)
•Tetilla cheese (Galicia)
•Tup� cheese (Catalonia)



Switzerland


•Appenzell cheese
•Emmental cheese, generally known in the U.S. as Swiss cheese
•Gruyere cheese
•Raclette cheese
•Sap Sago
•Sbrinz
•Tete de Moine
•Vacherin-Fribourgeois



United Kingdom


•Bonchester cheese (Protected Designation of Origin)
•Caithness cheese
•Colby cheese
•Cornish Yarg cheese
•Dorset Blue Vinney cheese
•Double Gloucester cheese
•Dovedale cheese (Protected Designation of Origin)
•Exmoor Blue cheese (Protected Geographical Indication)
•Ilchester cheese
•Lincolnshire Poacher cheese
•Swaledale cheese (Protected Designation of Origin)
•Teviotdale cheese (Protected Geographical Indication)
•Waterloo cheese
•Cheddar family: ◦Buxton Blue cheese (Protected Designation of Origin)
◦Caerphilly cheese
◦Cheddar cheese
◦Cheshire cheese
◦Derby cheese
◦Double Gloucester cheese
◦Lancashire cheese ◾Beacon Fell traditional Lancashire cheese (Protected Designation of Origin)

◦Leicester cheese
◦Red Windsor cheese
◦Single Gloucester cheese (Protected Designation of Origin)
◦Stilton cheese (Protected Designation of Origin)
◦Wensleydale cheese
◦West Country Farmhouse Cheddar (Protected Designation of Origin)





North America


•Anejo Enchilado cheese
•Cotija cheese
•Duroblando cheese
•Queso Blanco
•Queso Fresco
•Queso Quesadilla
•Queso de Papa
•Queso Para Derritier
•Queso Para Freir



Canada
•Oka cheese



Mexico
•Asadero cheese or Chihuahua cheese
•Oaxaca cheese or "Quesillo"
•Panela cheese



United States of America
•American cheese
•Brick cheese
•Cottage cheese
•Maytag Blue cheese
•Monterey Jack cheese
•Pinconning cheese
•Pizza cheese
•String cheese
•Washington Valley Swiss cheese



Other


•Farmer cheese (many local varieties)
•Venezuelan Beaver cheese (as immortalised in Monty Python's Cheese Shop sketch)

 

[John Fenna]

All cheese (except processed) is good.
But you have to go a long way to beat a really, REALLY mature cheddar
Anything with "Lite" "Light" or "fat reduced" on the packet is NOT cheese but a sad marketing mans way of selling plastic rubbish!

 

[Hile_Troy]

That laundry list of world cheeses missed out Paneer cheese from India, very similar to Haloumi (niether of which I am too keen on as they squeak against my teeth). They being the only two cheeses I've ever met that I didn't really like. Though at a local farmer's market I tried a 3 year old cheddar that was just too much for me, it genuinely smelled like dog do, and tasted unlike any other cheese I've ever had, so powerfully sour, I could still taste it 6 hours and 2 meals later.

 

[boatman]

Do it yourself cottage cheese is good. Sour, lumpy milk, strained through muslin. Add salt, chives, wild garlic, whatever. Won't keep long probably (never tried to) but delicious. Nice to bear in mind as it was probably an original cheese of the Neolithic for Living History. However, for far too regular a consumption it's mature cheddar.

 

[Hile_Troy]

I have for a long time wondered at the remarkable skills of persuasion that the first person to ever make cheese must have had to convince anyone else to try it. boatman's to-the-point description ('Sour, lumpy milk, strained through muslin') may not be the worlds greatest sales pitch for what is one of the worlds greatest foodstuffs, but then, how else can you describe cheese?

I like Stephen Fry's description on QI: "Milk gone off big stylee"

 

[Harvestman]

I have for a long time wondered at the remarkable skills of persuasion that the first person to ever make cheese must have had to convince anyone else to try it. boatman's to-the-point description ('Sour, lumpy milk, strained through muslin') may not be the worlds greatest sales pitch for what is one of the worlds greatest foodstuffs, but then, how else can you describe cheese?

I like Stephen Fry's description on QI: "Milk gone off big stylee"

I'm reminded of the conversation just prior to the world's first hang-glider flight. Along the lines of
"What's that?"
"Oh just something I made. it flies. I hope"
"How does it work?"
"Well, you just hold onto it, and jump off a cliff. Go on, have a go"
"Okay..."

 

[boatman]

John Seymour describes "calabash" which is a sort of halfway house to cheese. Milk in a calabash, allowed to go sour and drunk with more milk added and calabash shaken. Continue indefinitely. http://www.flickr.com/photos/isabelleinnamibia/1407896012/

 

[Biker]

If you'd said to me 2 years ago here try a sample of this fungus ridden blob of gone off sheep's milk called Roquefort I would have laughed in your face and walked away. But just so I could be a proud member of the "try it you may like it" club, I did and I did. I don't have it that often, but savour it when I do.

I stick mostly to edam, chedder or the occasional Couloumiers (like brie) mostly. They have emmental (that Swiss cheese) over here, but to me it's like eating the packaging it came in tasteless rubbery stuff.

Sitting here with my mouth watering at the prospect of a nice bit of cheese. Excuse me while I see what's in the fridge to snack on.

 

[rik_uk3]

In January Tesco were selling off wax wrapped blocks of extra mature Cheddar (£1 a block) so I cleared the shelf. I put the blocks in the spare fridge and tried some only last week. Five months out of date and it tastes superb.

My taste in cheese is pretty simple, a good sharp cheddar cheese, Stilton, Danish Blue cover most of my needs.

 

[Big Si]

Just had cheese on toast for my dinner, lush!

Si